BOLD Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeAn amazing swordfish sandwich with the perfect balance of heat and crunch … Girl Carnivore says this recipe for Blackened Swordfish with spicy slaw is exactly what you need for your next meal!
Ingredients
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1/2 Head Cabbage, Finely Chopped
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1 Carrot, Julienned and Chopped
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1/2 Onion, Sliced Thin and Chopped
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1/2 Cup Mayo
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1 Teaspoon Tony’s BOLD Seasoning
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Lime
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2 Swordfish Fillets
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2 Tablespoons Butter, Melted and Cooled
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2 Tablespoons Tony’s BOLD Seasoning
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Bulkie Rolls
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1 Tablespoon Mayo
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Red or Green Leaf Lettuce
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1 Tomato, Sliced
- Clear
Directions
- Mix the chopped cabbage, carrot and onion in a large bowl.
- Meanwhile, mix the mayo and Tony’s BOLD spice together in a small bowl. Squeeze the juice from one lime in and stir to combine. Add the mayo mixture to the cabbage and toss to combine and coat well. Cover and store until ready to use.
- Heat a cast iron skillet over medium heat until smoking.
- While heating, pat the swordfish dry. Brush the butter on the swordfish and sprinkle a heavy coating of Tony’s BOLD seasoning over the fish.
- Lay the fish carefully into the hot pan. Cook 2-3 minutes per side, until the fish pulls back easily from the pan and is golden. Flip and cook another 2-3 minutes. Remove from heat.
- Meanwhile, slather the insides of the bulkie rolls with mayo and toast on a hot griddle. The may produces a great toasted crust.
- When ready to assemble, arrange the toasted bulkie rolls onto a serving platter. Arrange lettuce and slice a tomato over the bottom half of the bun. Add the swordfish and then top with a helping of the slaw. Finish off with the remaining roll half and serve.
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
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